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Highmark Blue Cross Blue Shield Delaware Announces Partnership with Parkhurst Dining
Western PA Healthcare News

Highmark Blue Cross Blue Shield Delaware in Wilmington has announced a new part- nership with Parkhurst Dining of Homestead, Pa. to provide its food service management beginning January 7, 2013. This will be Parkhurst’s third Highmark location — the company also manages food service at Highmark in Camp Hill and Pittsburgh, Pa.

Parkhurst was selected because of its philosophy of made-from-scratch cooking methods that use fresh and local ingredients. Eat’n Park Hospitality Group, including member com- pany Parkhurst Dining, continues to source more than 20 percent of its food locally by procuring $23 million in food and beverage purchases from local companies, family-owned farms and producers of food within a 125-mile radius of its service areas. This greatly re- duces the distance food travels from harvest to table.

Health and wellness are also key aspects of the new dining program and the Parkhurst team will continue to work in partnership with Highmark to enhance and implement a well balanced, nutritional dining program for Highmark employees.

“Our Partnership for a Healthier Tomorrow” helps our guests in Camp Hill and Pittsburgh learn to make healthy dining choices that are delicious and satisfying,” said Bryan Marince, Parkhurst Director of Corporate Dining & Special Venues. “Our dining team in Delaware will work with Highmark to enhance and implement this well-balanced, healthy dining pro- gram so our guests in Delaware will enjoy the same delicious, nutritional benefits.

“Our goal is to build a healthy partnership between Parkhurst and Highmark Delaware that will focus on the health and wellness of our employees,” explained Rob DiDonato, Manager, Office Services. “Our employees should have a place to dine where they can eat healthy food that tastes great and is prepared from scratch.”

With everything from comfort foods to culturally diverse menu items and on-the-go serv- ice, guests can expect a creative mix of dining options offered with excellent customer serv- ice. “We look forward to providing an authentic culinary experience,” said Marince.

For more information, visit www.parkhurstdining.com.



View original article here
Highmark Blue Cross Blue Shield Delaware Announces Partnership with Parkhurst Dining
Western PA Healthcare News

Highmark Blue Cross Blue Shield Delaware in Wilmington has announced a new part- nership with Parkhurst Dining of Homestead, Pa. to provide its food service management beginning January 7, 2013. This will be Parkhurst’s third Highmark location — the company also manages food service at Highmark in Camp Hill and Pittsburgh, Pa.

Parkhurst was selected because of its philosophy of made-from-scratch cooking methods that use fresh and local ingredients. Eat’n Park Hospitality Group, including member com- pany Parkhurst Dining, continues to source more than 20 percent of its food locally by procuring $23 million in food and beverage purchases from local companies, family-owned farms and producers of food within a 125-mile radius of its service areas. This greatly re- duces the distance food travels from harvest to table.

Health and wellness are also key aspects of the new dining program and the Parkhurst team will continue to work in partnership with Highmark to enhance and implement a well balanced, nutritional dining program for Highmark employees.

“Our Partnership for a Healthier Tomorrow” helps our guests in Camp Hill and Pittsburgh learn to make healthy dining choices that are delicious and satisfying,” said Bryan Marince, Parkhurst Director of Corporate Dining & Special Venues. “Our dining team in Delaware will work with Highmark to enhance and implement this well-balanced, healthy dining pro- gram so our guests in Delaware will enjoy the same delicious, nutritional benefits.

“Our goal is to build a healthy partnership between Parkhurst and Highmark Delaware that will focus on the health and wellness of our employees,” explained Rob DiDonato, Manager, Office Services. “Our employees should have a place to dine where they can eat healthy food that tastes great and is prepared from scratch.”

With everything from comfort foods to culturally diverse menu items and on-the-go serv- ice, guests can expect a creative mix of dining options offered with excellent customer serv- ice. “We look forward to providing an authentic culinary experience,” said Marince.

For more information, visit www.parkhurstdining.com.



View original article here